Oh I can’t even tell you how much we love this breakfast recipe. It’s quickly become a family favourite and graces our Saturday morning table on many weekends! There’s something so fun (and easy) about a one dish breakfast. Not to mention how puffy and pretty and delicious it is!
I don’t even like to put syrup on mine. Just icing sugar and that’s it. The kids like syrup, the hubby likes fruit syrup…but we all agree it’s such a great breakfast!
We’ve been experimenting with many flavours ever since we ate our first Dutch Baby pancakes on our recent trip to Phoenix. We found a little breakfast place in Fountain Hills that served up the most scrumptious and most puffy Dutch Baby pancakes that we had ever seen! And the flavours they had were amazing…Apple Cinnamon and Pineapple Coconut. Oh the pineapple coconut one…it was to die for….we’re still working on that flavour combo. But for now, I think my hubby perfected the apple baked Dutch Baby!
We’ve made this recipe about 10 times now, and let me tell you it’s hard to capture a proper picture of these babies! They’re puffy one minute and deflated the next…this one is about 40% deflated already and it had only been out of the oven for a few minutes!
And do you think I could capture a proper picture with my DSLR? Noooooo. I took about 100, I’m not even kidding and not one turned out. But I did manage to capture this one picture with my iPhone and throw it up on Instagram (yes, I’m a crazy blogger). My iPhone, people. Oh well. It’ll do donkey, it’ll do.
Sprinkled with icing sugar. One dish full of delish.
Apple Baked Dutch Baby
- 1 cup milk
- 1 cup flour
- 1/2 cup sugar
- 4 large eggs
- 8 tbsp butter
- 2 apples peeled, cored and thinly sliced
- 3 tbsp brown sugar
- 1/2 tsp cinnamon
- icing sugar for garnish
Preheat your oven to 425 degrees.
Whisk together the milk, flour, sugar, and eggs until smooth.
In a large skillet (12 x 9) (like a cast iron pan if you have one), melt the butter over medium heat until it is bubbly, and tilt the pan until the butter coats the bottom and sides of the pan.
Then lay out the thin slices of apple making sure to cover the bottom of the pan, but not enough to layer them. The apples should be spread out only in one layer.
Sprinkle on the brown sugar and cinnamon.
Pour the pancake batter into the skillet and let it cook for about 1 minute, without stirring!
Then place the skillet into the oven and bake for about 15 minutes.
The pancake will be done when it is golden brown and puffed up.
Once the pancake is done, sprinkle generously with icing sugar and serve immediately (while it's puffed up).
Serve with fresh fruit and syrup if you like!
Recipe adapted from the Joy of Cooking.
Serve it up this weekend with a side of bacon and some fresh fruit! You won’t be sorry. Yummmm